Did you know that you can easily make your own marshmallows? You only need a few ingredients and a bit of love. I promise you it is well worth it to make your own, they are unbelievably fluffy and soft but still chewy.
How to make your own marshmallows
Homemade marshmallows are nothing like the store-bought marshmallows. Those are delicious too, I love them, but wait until you try homemade ones. You are guaranteed to fall in love with this sweet treat and it is soooo much fun to make your own! It is such a gift to know how to make basic recipes like this marshmallow recipe or yogurt recipe.
Worldwide treat
There are so many different stories about its origins that it is difficult to pinpoint where it came from. This simple but delicious candy is popular in many parts of the world, but it is most associated with America. However, they have always been very popular in France and were even sold in pharmacies for sore throats, fun fact!
Even the Greeks, Romans and Egyptians created a variation of the marshmallow centuries ago. I guess that’s why it’s not necessarily associated with one country, it’s just a worldwide treat!
Homemade marshmallow recipe with 3 ingredients
Making marshmallows is popular because it’s really easy AND only requires 3 ingredients! Powdered sugar, water and gelatin sheets. All the more reason to make them yourself, and believe me, once you’ve made them, you’ll never buy them from the supermarket again. You can use these homemade marshmallows in this chocolate chip marshmallow cookies recipe!
I personally associate marshmallows with winter, probably because my first instinct is to put them in a mug of hot chocolate.. but they are actually always delicious as a snack! In the summer you can roast them on the barbecue or make s’mores. Really a huge guilty pleasure that is definitely not tied to a certain season 😉 . Let’s make some!
Ingredients
- 12 gelatin sheets
- 125 ml boiling water
- 400 grams white sugar
- pinch of salt
- neutral oil, powdered sugar
Equipment
- Food processor
- 25 × 25 cm / 10 x 10 inch baking dish
- Candy thermometer
INSTRUCTIONS (how to make this recipe):
- Make the gelatine mixture. Soak the gelatin sheets in cold water for 10-15 minutes, then squeeze out well. Put the sheets in a bowl, add the boiling water to the gelatin and set aside.
- Make the sugar syrup. Combine the water with the white sugar and a pinch of salt in a saucepan.
- Bring the water and sugar to a boil. Boil for 5 minutes with the lid on the saucepan. Measure the temperature to 120 degrees Celsius / 248 Fahrenheit.
- Add the gelatin mixture (including the water) to the sugar syrup and stir gently until incorporated.
- Using a hand mixer or food processor fitted with a whisk, beat the mixture until thick and fluffy – this really takes a while, so take your time. You will be mixing vigorously for a few minutes before it turns white.
- Grease the baking tray with neutral oil. Pour the marshmallow mixture into the tray.
- Sprinkle a little powdered sugar on top to prevent sticking and let the marshmallows set in the refrigerator for 4 hours to overnight.
- Remove the marshmallows from the pan, sprinkle the other side with powdered sugar and cut into cubes with a sharp knife. Enjoy!
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